Directions

In a bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Bake at 375° for 6-8 minutes or until the crust is lightly browned. Cool crust completely on a wire rack.

For filling, in a bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping. Spoon into prepared crust. Freeze until solid, about 2 hours.

Remove from the freezer 10-15 minutes before serving. Garnish with lemon peel if desired.Yield: 6 servings.

Originally published as Frozen Lemon Pie in Cooking for One or Two Cookbook
2003, p288